Three Pepper Chicken Recipes

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TRI-PEPPER CHICKEN



Tri-Pepper Chicken image

Make and share this Tri-Pepper Chicken recipe from Food.com.

Provided by RecipeNut

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil or 3 tablespoons vegetable oil, divided
1 small onion, chopped
1 1/2 cups sliced mushrooms
6 boneless skinless chicken breast halves (about 1 1/2 pounds)
12 ounces roasted red peppers, drained and cut in strips
1 medium green bell pepper, seeded and cut into 1 inch pieces
1/4 teaspoon red pepper flakes
26 ounces spaghetti sauce
16 ounces linguine

Steps:

  • Heat 1 tablespoon oil in large skillet.
  • Add onion; cook over medium heat 3 minutes, stirring occasionally.
  • Add mushrooms; cook and stir 5 minutes or until tender.
  • Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown.
  • Reduce heat to low.
  • Return vegetables to skillet.
  • Stir in roasted peppers, bell pepper and red pepper flakes.
  • Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes.
  • Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife.
  • Meanwhile, cook linguine according to package directions; drain.
  • Serve chicken with linguine.

Nutrition Facts : Calories 590.8, Fat 12.7, SaturatedFat 2, Cholesterol 68.4, Sodium 1484.1, Carbohydrate 76.3, Fiber 4.3, Sugar 14.2, Protein 41

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES



One-Pan Chicken, Sausage, Peppers, and Potatoes image

I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.

Provided by Chef John

Categories     Chicken Main Dishes

Time 25m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil, or more as needed
1 sweet Italian sausage, casing removed
3 small Yukon Gold potatoes, cut in half
3 boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon dried Italian herb blend
1 small red onion, sliced
1 cup sliced red bell pepper
½ cup chicken broth
½ lemon, juiced
2 slices Italian bread, toasted
1 tablespoon chopped fresh Italian parsley

Steps:

  • Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
  • Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
  • Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 44.1 g, Cholesterol 115.1 mg, Fat 35.9 g, Fiber 5.3 g, Protein 31 g, SaturatedFat 9.4 g, Sodium 1868.1 mg

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